Servings: 4
Preparation: 30 to 35 minutes
Cooking: about 30 minutes
Ingredients
Sushi rice seasoning
250 ml (1 cup) rice vinegar
150 ml (10 tbsp) sugar
30 ml (2 tbsp) salt
Cooking sushi rice
750 ml (3 cups) sushi rice
750 ml (3 cups) water
90 ml (6 tbsp) sushi rice seasoning, divided into 3 uses
Shrimp filling
250 ml (1 cup) Nordic shrimp, cooked
45 ml (3 tbsp) spicy mayonnaise
½ avocado, diced
½ green apple, diced
½ red pepper, diced
1 green onion, thinly sliced
60 ml (4 tbsp) chives, chopped
60 ml (4 tbsp) coriander leaves, chopped
60 ml (4 tbsp) Masago (fish eggs)
1 lemon, zest
Tempura
250 ml (1 cup) tempura flour
250 ml (1 cup) water
Qs panko breadcrumbs
Preparation
In a saucepan over low heat, using a whisk, mix the vinegar, salt and sugar until the salt and sugar are completely dissolved without boiling. Let cool to room temperature.
In a bowl, cover the dry rice with cold water and using a whisk or by hand, stir the rice so that the grains of rice rub together, so that the excess starch is released after each rinse.
Discard the milky water and refill the bowl of rice with cold water. Process to be repeated generally 5 to 6 times, until the rinse water remains clear. Pass the rice through a sieve and let it cook in the rice cooker.
Once cooked, place the rice in a large container, preferably rectangular, and let cool slightly.
Season the rice in 3 steps. Start by spreading 30 ml (2 tbsp) of the prepared seasoning, using a spatula, then mix and repeat the operation 2 times in a row.
Preheat the oil to 190 °C (375 °F).
In a bowl, mix the shrimp, mayonnaise, avocado, apple, pepper, green onion, chives, coriander, Masago and lemon zest.
Form rice cakes 3.5 inches in diameter and ½ inch thick.
In a bowl, mix the tempura flour and water.
Pass each cake in the tempura machine, then in the panko breadcrumbs.
In the hot oil, cook the cakes until browned. Remove and place on absorbent paper.
Spread the shrimp mixture on each pancake and cut into four pieces.
